Can you hear the band blaring in the background? Louisiana State University football season opens this week, which means it's time for the favorite picnic event of our time: The tailgate.

This recipe comes from local author Pableaux Johnson's 2007 cookbook, "Gameday Gourmet," which came from North Carolina friends, "where they get all persnickety about their pork products," but he loved this simple stew.

You can make this ahead of time and package it for transport to the tailgate site. It reheats beautifully and tastes better the next day.

Smokin' Chipotle Pork Stew

Makes 4 servings

2 tablespoons olive or vegetable oil

1-1/2 pounds boneless pork shoulder, cut into 1-inch cubes

2 medium onions, diced

1 (12-ounce) bottle or can beer

5 to 7 chipotle chiles in adobo sauce

3 tablespoons adobo sauce

2 teaspoons ground cumin, or to taste

Salt and freshly ground pepper, to taste

Heat a large Dutch oven over medium-high heat until very hot, about 2 minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.

Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1-1/2 hours.